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1
Bring a large pot of salted water to a boil.
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2
Add the vegetable oil (the oil will help prevent the lasagna noodles from sticking together).
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3
Cook the lasagna until almost al dente, about 6 minutes (the center of the pasta should remain somewhat hard so that it wont overcook and become soggy when baked).
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4
Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch.
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5
Cover lightly with a damp towel to prevent the pasta from drying out.
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6
Set aside.
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7
In a large saute pan, heat the olive oil over a medium-high flame.
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8
Add the ground beef and 1/2 teaspoon each of salt and pepper, and saute until the beef is brown, breaking up any large clumps, about 8 minutes.
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9
Remove from the heat and drain any excess fat.
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10
Let cool completely.
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11
Position the rack in the center of the oven and preheat the oven to 375 degrees F.
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12
In a medium bowl, mix the bechamel and marinara sauces to blend.
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13
Season the sauce with more salt and pepper to taste.
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14
In another medium bowl, mix the ricotta, eggs, and 1/2 teaspoon each of salt and pepper to blend.
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15
Set aside.
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16
Spread the butter over a 13 x 9-inch baking dish.
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17
Spoon one third of the bechamelmarinara sauce over the bottom of the dish.
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18
Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely.
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19
Spread the ricotta mixture evenly over the noodles.
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20
Top with the spinach.
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21
Arrange 5 more lasagna noodles atop the spinach, then top with the ground beef.
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22
Spoon one third of the remaining bechamelmarinara sauce over, then sprinkle with 1/2 cup of mozzarella cheese.
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23
Top with the remaining 5 sheets of lasagna noodles.
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24
Spoon the remaining bechamelmarinara sauce over the lasagna noodles, then sprinkle with the remaining mozzarella cheese and the Parmesan cheese.
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25
(The lasagna can be made up to this point 1 day ahead.
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26
Cover tightly with plastic wrap and refrigerate.
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27
Uncover before baking.)
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28
Line a large, heavy baking sheet with foil.
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29
Place the baking dish on the baking sheet.
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30
Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.
